Fermented Cucumber Cream Soup with Dill Chicken Dumplings

1. Place the fermented cucumbers, fresh dill, Fino Vegajó vegan sour cream, and fermented cucumber juice to taste into a blender, then blend completely smooth. If necessary, adjust to the desired consistency with a little cold water. Place in the refrigerator to chill thoroughly.
2. Mix the ground chicken breast with fresh dill, salt, pepper, and garlic powder, then shape into 20-gram dumplings.
3. Bake the dumplings in an air fryer at 185 °C for 15 minutes until golden brown.
4. Serve the ice-cold fermented cucumber cream soup with the freshly baked dill chicken dumplings.

💚 A simple, refreshing summer soup that is best served cold – and simply divine with the chicken dumplings!